Cooking Instructions
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Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
In a large mixing bowl, toss the
Sweet Potatoes (6 cups)
with
Extra-Virgin Olive Oil (2 Tbsp)
and place on a lined baking sheet.
Step 3
Roast the sweet potatoes for 30-40 minutes turning halfway through.
Step 4
Once the sweet potatoes are tender, remove them from the oven and increase the temperature to 450 degrees F (230 degrees C).
Step 5
Allow the sweet potatoes to cool slightly and rip them into large pieces with the skin on. Make the pieces as irregular as possible. Spread out on the same baking sheet and roast until browned and crisp around the edges, 20–25 minutes.
Step 6
While the sweet potatoes are baking, make the yogurt sauce. In a medium bowl, combine
Plain Greek Yogurt (2 1/2 cups)
,
Jalapeño Pepper (1)
,
Cucumber (1)
,
Lime Zest (2)
, and 2 tsp of lime juice, then season with
Salt (to taste)
. Mix well.
Step 7
Spread chile yogurt on a platter and top with sweet potatoes. Scatter
Fresh Mint Leaves (1/4 cup)
,
Fresh Cilantro (1/4 cup)
,
Toasted White Sesame Seeds (1 Tbsp)
, and
Salt (to taste)
over. Drizzle with some
Honey (1 Tbsp)
and oil. And serve.
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